Lechon Paksiw (Paksiw na Lechon)

Lechon Paksiw (Paksiw na Lechon)

Let me start of this post by saying that ALL THINGS LECHON is a favorite of daddydoodledoo a.k.a my husband.

Typically, Lechon Paksiw is cooked or made from leftover lechon. Say, you had a big party and there was lots of leftover lechon, you’ll find it being cooked into lechon paksiw and divided among relatives either the same afternoon or the next day.. am I right? Is it the same in your family?

In our family, I think it’s become a monthly staple. We buy a kilo of lechon just to cook it into Lechon Paksiw when somebody is craving… (ehem, daddydoodledoo)… and he craves once a month. Kaloka!

Lechon isn’t cheap ha. A kilo from Mila’s or Ping Ping’s costs ₱800, diba? It’s also not the healthiest food…. kaya lang.. huhuhu, ang sarap.


Lechon Paksiw (Paksiw na Lechon)

And when you cook it into Lechon Paksiw, it just becomes more flavorful and more delicious!

To cook this lechon paksiw, I just sautéed garlic and onion in oil. Then when it was fragrant, I added the lechon pieces, konting sankutsa here and there, followed by the lechon sauce, soy sauce, brown sugar, water, bay leaf, and peppercorns. It was simmered until the lechon is tender and the sauce thick and flavorful. That’s when I added the vinegar. Remember, don’t stir until it has boiled for a few seconds or you’ll get that “hilaw na suka” taste (according to elders). I like my Lechon Paksiw to have that balance of sweet, savory, and sour taste. So if you prefer, you may add more vinegar or brown sugar depending on your taste.

So extra rice for us today?



Lechon Paksiw

  • Author: Peachy Adarne


  • 1 tbsp cooking oil
  • 4cloves garlic, minced
  • 1 white onion, chopped
  • 1 kg lechon
  • 2 cups lechon sauce (liver sauce)
  • 1 cup water
  • 2 bay leaf
  • 1 tsp peppercorns
  • 2 tbsp soy sauce
  • 12 tbsp brown sugar
  • 1/2 cup vinegar
  • 2 tsp patis


  1. Heat oil in a pot and sauté garlic and onion for a minute.
  2. Add your lechon pieces, water, lechon sauce, soy sauce, brown sugar, peppercorn, and bay leaves.
  3. Bring to a boil and simmer for 10 minutes or until pork is tender and sauce is thick. Add water if necessary.
  4. Pour in the vinegar and don’t stir. Bring to a boil and simmer for another 10 minutes before stirring.
  5. Season with fish sauce and serve with lots of steamed rice.

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9 Responses

  1. Wow the best talaga to mommy, paborito ko talaga tung lechon paksiw.. Ganito pala lutuin ito.. Tnx sa pag share nitong recipe mamsh..

    1. Never tried to cook this .. ngaun gusto ko Ng I try,napakasaeap neto

  2. Wow mommy Peach paborito ng pamilya namin ang lechon paksiw, pero yong lola ng asawa ko lang ang magaling magluto hindi namin namana. Kaya kuntento nalang kami ngayon sa pagbili sa labas wala na rin kasi ang lola namin. Now pwede ko na rin siya lutuin salamat sa recipe momsh.

  3. Ito talaga ang pagkain na habang tumatagal, lalo sumasaral hehe paksiw talaga after lechon!mapapa extra rice talaga tayo Mommy Peach ?

  4. Definitely one of my favorite dish ? super dali lang gawin at matagal masira kahit araw araw kainin tipong di ko pagsasawaan ?? Thank you for Sharing your recipe again Mommy Peach ?

  5. Isa ito sa gusto ko matutunang maluto, dahil favorite dish to ng lola ko, every occasions d pwdeng mawala ito. Kaya ngayon na wala na sya gusto ko ituloy yung mga gawain ni Lola, bukod sa masarap na at tagal pa nya masira init init lang, mas lalo pa nasarap

  6. Yummy Naman nyan momsh fave na fave nmin ni hubby to grabe natakam ako pag tingin ko sa posto, Thanks for sharing recipe mo momsh mukang mapapluto kmi nito ahh ??

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






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